Weekly Meal Plan with free grocery shopping list | Rainbow Delicious Summer 2015 Week 7

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Grilled Halibut with Tomato Avocado Salsa - foodiecrush rhs

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Chicken Avocado Burritos | omg Chocolate Desserts

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These guacamole tacos have flour tortillas filled with an easy guacamole, then served with a tomatillo sauce that is filled with chunks of steak.

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This Oven Tacos Recipe is so easy to make plus it makes enough to feed a crowd! They're economical and you can customize them to fit your family's taste buds!

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FIG & OLIVE | Los Angeles, CA CROSTINI with Salmon, Ricotta, Avocado, Pimenton Mushroom, Artichoke, Scallion, Parmesan (not shown) Shrimp, Avocado, Cilantro, Tomato

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Guacamole Stuffed Chicken Breast Good to go for Phase 3! Just substitute sprouted grain bread crumbs for the Panko. #recipe #avocados

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Mexican Lime Chicken Soup (adapted from an old Williams Sonoma Catalog) Ingredients 3 or 4 limes 3 bone-in, chicken breast halves (I remove... #soup #recipes #food #recipe #healthy

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Scallops with Hazelnut Butter

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LIVER CLEANSING DIET - Best Foods for Cleansing Your Liver and Eliminating Belly Fat |

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Drool-worthy Strawberry Cake recipe with #Strawberry Cream Cheese Frosting (it really is--and uses box cake mix!)

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Easy Reese Bottom Mini Cheesecake Recipe

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These Cheesy Party Burgers (AKA diamond burgers) are so fun! Great to serve to a crowd or just to make dinner fun. Perfect for parties because you can make them the night before and cook the next day. If you want to start the party, make these Cheesy Party Burgers!!

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Curious George Halloween Boo Fest Activity Printables.

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Not-So-Spooky Easy Owl Cupcakes. You just need some Oreos and some Reeces Pieces to make this cuteness happen.

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Coconut Rose Homemade Body Scrub Recipe

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For the pesto: * 1/3 cup olive oil * 1/2 cup green olives, coarsely chopped * 1 cup fresh Italian parsley or basil, coarsely chopped (I used basil) * 1/2 cup fresh oregano, coarsely chopped * 1/2 cup fresh thyme, coarsely chopped * Mix olives and fresh herbs in a medium-sized bowl. Stir in olive oil and season with salt and pepper. Mix until homogenous. Set aside. For the polenta: * 2 cups polenta * 8 cups water (depending on how thick you like your polenta) * 1/2 cup hard cheese, shredded (Parmesan or Grueyere are both great for this) * 3/4 teaspoon salt * Heat water in a large pot, when boiling, slowly pour in polenta. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and salt. Season with salt and pepper. Cover and set aside until plating. For the poached eggs: * 4 eggs * 1 teaspoon lightly-colored vinegar (any type will do, just not balsamic as it will color the eggs) * salt * Crack eggs into a small bowl, set aside. Heat another medium-sized pot with water, adding a sprinkle of salt and teaspoon of vinegar to water. When water is at a boil, slip the four eggs into the water bath, swirling with a spoon to help eggs form into solid shapes. Cook for about four minutes for a slightly runny center. How to assemble the dish: * ladle about 1 1/2 cups of the polenta into a large bowl, add an egg to each bowl, garnish with the olive-herb pesto. Serve with extra olive oil and lots of salt and pepper. Recipe from The Kitchn

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Blackberry blood orange popsicles

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Cherry Blueberry Cheesecake

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